My family loves shrimp…seriously love those little buggers! Every so often I like to make a fun and easy recipe with shrimp, this time with garlic and butter! Shrimp are so quick to cook that it’s a perfect protein to make during the week. Buy them already shelled and deveined to decrease prep time. Slightly spicy, garlicky, and buttery, all wrapped up in delicious little bites. You can even cook the shrimp in the pasta if you don’t want to steam them! This orzo dish tastes great warm or even room temperature!
1 tablespoon extra virgin olive oil
3 tablespoons butter
¼ teaspoon red pepper flakes
¼ cup onion (diced)
3 garlic cloves
1 cup orzo pasta
1 cup water
½ cup rose or white wine
¼ cup parsley (chopped)
15 shrimp (shelled and deveined)
In a large sauce pan over medium heat, add the oil and 2 tablespoons of the butter. Add in the red pepper flakes and onion, and then cook for 5-8 minutes (or until tender). Using a garlic press, squish the garlic into a paste directly into the hot onions and butter. Stir to combine and cook for about 1 minute.
Add in the orzo and toast until lightly golden, around 3-5 minutes. Be careful not to burn the orzo.
Pour in the water and wine, raise heat to medium-high, and cover. Cook for 10 minutes maximum, stirring occasionally. The liquid will be gone and the pasta should be al dente. Turn heat off.
In the meantime bring water to a boil below a steaming insert in another saucepan. Turn heat off and add the shrimp. Cover and allow the shrimp to steam for 2-3 maximum. As soon as the shrimp turn from grey to light pink, they are fully cooked. Remove from the steamer.
Stir the remaining tablespoon of butter and chopped parsley into the pasta pan. Gently stir in the shrimp.
Pour everything out onto a serving dish and enjoy!